Aamti Recipe
Ingredients:
2 cup split Moong Beans
21/2 cup Water
1 chopped Tomato
3-4 sliced Green chilli
Few Curry Leaves
To taste Salt
1 tsp Black Mustard seeds
A pinch of Asafoetida
1 tsp Turmeric Powder
1 tsp Cumin Seed
21/2 cup Water
3 tblsp Vegetable oil
Chopped Coriander Leaves
Method:
Bring the daal to boil in the water and simmer until soft and mushy.
Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida, cumin seeds, turmeric powder, chilies and curry leaves.
Saute for a minute and add the cooked dal.
Bring to boil and add the tomatoes, salt and coriander leaves.
Remove from the heat.
Keep it covered.
Serve hot.

Fish Steamed in Mustard Oil Recipe- Macher jhal (Maharashtrian Peppery fish)
Ingredients
1 lb fish fillets mariated with a little salt and 1/4 tsp. of turmeric for 10 minutes
1/2 tsp. ground turmeric
salt to taste
3 tbsp. mustard oil
4 green chiles, slit
1 tomato, chopped
1 tbsp. mustard seeds
1/2 tsp. ginger, pureed
1 tbsp. cilantro, chopped
1/2 cup water
Instructions
Heat mustard oil in a large frying pan, and when hot add the chiles. Turn down the heat to low, and fry for 15-20 seconds. Add the chopped tomato and fry for 15 more seconds. Add the mustard, ginger, 1/4 tsp. of turmeric and salt to taste. Stir and blend together. Add the water, raise the heat to medium, and boil for a few minutes. Add the fish and cook until done (5-7 minutes), turning once.  Garnish with cilantro. Serve.

Maharashtrian Sweet and Sour Panchporan Squash Recipe
1 lb hubbard squash peeled and cubed
2 Roma tomatoes chopped
2-3 tablespoons sunflower oil
1 medium onion, cut into thin wedges
2 garlic cloves, finely chopped
1 medium hot red chili pepper, deseeded and finely chopped
1 inch fresh ginger, finely grated (2.5 cm)
1 tsp.panchporan
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon hot chili powder
2 tbsp. brown sugar
1 tsp. lime/lemon juice
Method:
Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger, panchporan to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.
Add the spices and cook for a few seconds more.
Add the pieces of squash and tomatoes and toss everything together until well coated in the spicy mixture.
Put the squash into a roasting tin and bake/roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.
This is delicious served together with mint raita and Maharashtrian channa dal.

Tomator Chutney Recipe
- Ginger- 2.5 cm
- Cooking oil- 2 tablespoon
- Panch Foran- ½ teaspoon
- Red Chillies- 2
- Tomatoes- 450 gms
- Salt- 1 teaspoon
- Sugar- ¾ cup
- Sultanas- ¼ cup
- Dates- ¼ cup
- Turmeric powder- &frac18 teaspoon
- Lemon juice- 1 teaspoon
- Green Chillies- 2, thinly sliced
Method:
Peel and cut the ginger into very thin long strips.
Slice the dates into long strips. Heat the oil in a round bottomed pan. Add the Panchforan and the red chilli. Wait until it splutters and then add the tomato in it. Now add the turmeric powder, salt, sugar, ginger, sultanas and date pieces. Redoce the heat and cover the lid of the pan. Allow the tomatoes and the dates to cook. Once they are all cooked and it thickensa bit add the green chilli and sprinkle the lime juice over the top of the Chutney.

Maharashtrian Spinach Recipe
2/3 C Raw almonds
2 C Warm water
3 Tb oil/margarine
1 T Black mustard seeds
1/2 Ts Whole cumin seeds
1/4 Ts Fenugreek
1 1/2 Tb Brown sugar
1/2 Tb Grated ginger
1 T Minced green chilies
2 Lb Trimmed fresh spinach
1/3 C Shredded coconut
1 T Salt
2 Tb Water
1/8 Ts Nutmeg
Soak nuts in warm water for 4 hours or overnight.
Drain, wash & drain again.
Heat oil/margarine in a large pot over moderate heat.
When hot, but not smoking, add the spice seeds & sugar.
Fry till the seeds darken & the sugar caramelizes.
Add the ginger, chilies, spinach, nuts, coconut & salt.
Cover, reduce heat to low & cook for 10 minutes.
Uncover, gently turn the spinach over.
Add water if necessary.
Cook for a further 10 minutes.
Stir in the nutmeg & heat through for 1 to 2 minutes.
Garnish with lemon & serve.

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